Description
This cozy fall pasta features a velvety butternut squash sauce, savory sausage, and fresh spinach for a comforting, nutritious meal. Ready in under 45 minutes, it’s perfect for busy weeknights or casual gatherings.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 2 tablespoons olive oil, divided
- 12 oz Italian sausage (casings removed, pork or chicken, spicy or mild)
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated parmesan cheese
- 5 oz baby spinach
- 12 oz short pasta (penne, rigatoni, or fusilli)
- Salt and pepper, to taste
- 1/4 teaspoon nutmeg (optional)
- 1 tablespoon fresh sage, chopped (plus extra for garnish)
Instructions
- Preheat oven to 425°F. Toss cubed butternut squash with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper. Spread on a lined baking sheet and roast for 25 minutes, flipping halfway, until golden and tender.
- While squash roasts, bring a large pot of salted water to a boil. Add pasta and cook until al dente, 8-10 minutes. Reserve 1 cup pasta water, then drain.
- Heat 1 tablespoon olive oil in a large skillet over medium-high. Add sausage, breaking into chunks, and cook until browned and cooked through, about 8 minutes. Remove sausage to a plate, leaving drippings in the pan.
- Add chopped onion to the skillet and sauté for 2 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Transfer roasted squash to a blender or food processor. Add sautéed onion and garlic, heavy cream, chicken broth, and nutmeg. Blend until completely smooth, adding a splash of pasta water if needed.
- Pour squash sauce back into the skillet over medium-low heat. Stir in parmesan and chopped sage. Season with salt and pepper. Simmer for 2-3 minutes until cheese melts and sauce is glossy.
- Add drained pasta and browned sausage to the skillet. Toss to coat. Add spinach and fold gently until just wilted (about 1 minute). Thin sauce with reserved pasta water if needed.
- Serve hot in bowls, garnished with extra parmesan, black pepper, and fresh sage.
Notes
Roasting the squash intensifies flavor. Blend sauce thoroughly for creaminess. Reserve pasta water to adjust sauce consistency. For vegetarian, skip sausage and add roasted mushrooms. Use gluten-free pasta for GF option. Sauce thickens as it sits; add broth or milk when reheating. Garnish with extra sage and parmesan for best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 1/4 of recipe (1 generous bowl)
- Calories: 600
- Sugar: 7
- Sodium: 900
- Fat: 24
- Saturated Fat: 10
- Carbohydrates: 75
- Fiber: 8
- Protein: 22
Keywords: butternut squash pasta, sausage, spinach, fall comfort food, creamy pasta, easy dinner, autumn recipe, weeknight meal